Keto Ice Cream

RatingDifficultyBeginner

This Keto Ice Cream is easy to prepare, low carb and tastes delicious for a sweet treat over the Easter season.

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Keto Ice Cream
Yields1 Serving
Prep Time5 mins
 15 oz 2 cans of Coconut Milk
 2 cups Heavy Cream
 ¼ cup Erythritol sweetener
 1 tsp Pure Vanilla Extract
 A Pinch of Sea Salt
1

Chill coconut milk in the fridge at least 3 hours, ideally overnight.

2

Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.

3

Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.

4

Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.

5

Freeze until solid, about 5 hours.

Cuisine

Ingredients

 15 oz 2 cans of Coconut Milk
 2 cups Heavy Cream
 ¼ cup Erythritol sweetener
 1 tsp Pure Vanilla Extract
 A Pinch of Sea Salt

Directions

1

Chill coconut milk in the fridge at least 3 hours, ideally overnight.

2

Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.

3

Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.

4

Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.

5

Freeze until solid, about 5 hours.

Notes

Keto Ice Cream
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